The Best Cappuccino Makers Are Like Slow Roasted Beans

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clipped from sofiapai.blog.listpays.com By Robert Carlton When you want the best desserts you go to a bakery, so when you want the best coffee beans you should head to a specialized coffee bean bakery. You might not find a place actually called a coffee bean bakery, but you can certainly find a shop that roasts their beans by hand. This will give you the best quality and flavor to your beans when you choose those that are roasted by skilled roasters. Roasting coffee beans to make delicious cappuccino or espresso is an art. Skilled coffee roasters know that each bean is different and know how to bring out the best flavor by paying attention to the differences between the beans unique size, shape, color, and density. Knowing how long to roast each bean can make the difference between a great cup of cappuccino and a lousy one. A coffee bean bakery focuses on bring out the best of the beans and paying attention to the unique properties that are part of the bean.

Philippine coffee exports up 27 percent in first half year

clipped from english.people.com.cn Philippine exports of coffee grew 27 percent in the first six months of the year, with Japan the biggest market for the product, the Philippine government said on Thursday. The country's coffee exports jumped to 3.35 million U.S. dollars in the first half of 2007 from 2.64 million dollars in the same period in 2006, the Department of Trade and Industry reported in a statement. The Philippines' coffee exports has sustained its growth in over the last five years, reaching its peak in 2006 at 5.41 million dollars, Thomas Aquino, DTI senior undersecretary, said in the statement. The DTI said that according to the International Coffee Coordinating Agency (ICOCA), bulk of the volume exported was still soluble coffee with 99 percent.

Coffee Process.Making Coffee

Enjoy the history lesson

clipped from coffeedelia.blogspot.com ROASTING The green coffee beans have no flavour or aroma and are just a pale green shadow of their future dark brown selves. All of the flavour and aroma that we enjoy in coffee is created by roasting the beans. Green coffee beans are heated to between 180ºC and 240ºC for 8 to 15 minutes, depending on the degree of roast required. The longer the coffee is roasted the darker it becomes. During the roasting process moisture is lost and the bean "pops" audibly rather like popcorn. A chemical reaction takes place: starches are converted into sugar, proteins are broken down and the whole cellular structure of the bean is altered. The heating process precipitates the release of coffee oil, or what is called "caffeol", which is the essence of coffee. This essence of coffee is what we enjoy in the cup. It is also volatile and water soluble, so once the coffee beans have been roasted until dark, the flavour can be damaged by moisture, light and especially by oxygen

Coffee exports to fall by up to 18K tons in 2006-07 season

clipped from www.hindu.com New Delhi, Sept. 4 (PTI): India's coffee exports is likely to fall by up to 18,000 tons in the current season ending September 2007 as compared to last year, owing to lower output coupled with appreciating rupee, an industry body said. "We do not expect much shipment in the month of September. The final export figure for the current coffee year would be 16,000-18,000 tons less than last year," Coffee Exporters' Association Chairman Ramesh Rajah told PTI. India exported 2.36 lakh tons of coffee during 2005-06 season. Coffee year runs from October to September. According to the Coffee Board's data, the exports during October-August of 2006-07 season is estimated at nearly 2.11 lakh tons (worth Rs 1,776 crores), down 6 per cent from the previous year's 2.24 lakh tons (Rs 1,704 crores). Rajah attributed the fall in exports volume to lower production and appreciating rupee against dollar.

Coffee exports dip by 7%

clipped from www.business-standard.com Newswire18 / Mumbai September 4, 2007 Coffee exports during January 1-August 30 were down 7.47 per cent at 159,248 tonnes, compared with 172,120 tonnes in the same period a year ago, according to data from the Coffee Board of India.   Weak overseas demand for arabica is the main reason for the decline in total coffee exports, according to Ramesh Rajah, president, All India Coffee Exporters’ Association.   During the period, export of the arabica variety fell 36 per cent to 33,071 tonnes, while that of robusta declined 5 per cent to 83,804 tonnes.   Demand for Indian coffee was weak in the international markets mainly because Indian sellers were quoting rates higher than their global counterparts.  “It is very unlikely that exports would pick up in the rest of 2007. Export demand may emerge in the first quarter of 2008 when the new Indian crop arrives,” Rajah said.

Robusta Coffee Gains as Hurricane Felix May Cut Coffee Supplies

clipped from www.bloomberg.com By Marianne Stigset Sept. 4 (Bloomberg) -- Robusta coffee climbed to a three- week high in London on speculation hurricane damage to crops in Honduras, Central America's second-biggest exporter of coffee beans, and Nicaragua may widen next year's forecast deficit. Hurricane Felix hit Nicaragua this morning as a Category 5 storm with winds close to 160 miles an hour, according to the U.S. National Hurricane Center. It's now a Category 3. The International Coffee Organization was already forecasting a supply deficit of 8 million bags next season. ``It's too early to say what the impact will be on the harvest, but as we are expecting a deficit on the coffee market, this may push up prices,'' Helmut Ahlfeld, managing director of F.O. Licht in Ratzeburg, Germany, said by phone.

India's Coffee Production May Fall, Adding to Global Shortage

clipped from www.bloomberg.com By Thomas Kutty Abraham Sept. 4 (Bloomberg) -- Coffee output in India, Asia's third-biggest exporter of the commodity, may fall because of damage from excessive rainfall ahead of the harvest, likely worsening a global shortage forecast next year. Production in the year starting Oct. 1 may be at least 15 percent below the 291,000 metric tons forecast by the state-run Coffee Board in July, said N. Bose Mandanna, a grower and former vice chairman of the board. Reduced output in India may add to the global shortage of the robusta bean, supporting prices that have risen 14 percent in the past year. The International Coffee Organization expects a coffee deficit of 8 million bags next season. A bag weighs 132 pounds, or 60 kilograms. ``I expect robusta output to be at least 20 percent lower as large areas were damaged because of the rains,'' Mandanna said in a telephone interview from Madikeri in southern India. Heavy rain has caused fruits and leaves to drop, he said.